1/2 c. butter
1 c. unsifted all-purpose flour
1/2 c. sugar
2 tbsp. milk
1 pkg. (8 oz.) cream cheese
2 tbsp. sugar
1 egg
1 tsp. vanilla
1 can (8 oz.) crushed pineapple, in own juice, drained
1 c. flaked coconut
1 tbsp. butter

Microwave (high) 1/2 cup butter in uncovered small glass mixing bowl 20-30 seconds or until softened. Cut in flour and 1/2 cup sugar until crumbly. Press mixture evenly into the bottom of ungreased 8 inch square microwave safe baking dish. Microwave (high), uncovered, 2 1/2 to 3 minutes or until mixture puffs and has a dry appearance, rotating dish once or twice. Set aside. Microwave (high) cream cheese in uncovered small glass mixing bowl 45 to 60 seconds or until softened.

Blend in 2 tablespoons sugar, milk, egg and vanilla until smooth. Fold in pineapple. Spread over crust. Combine coconut and butter in 2 cup glass measure. Microwave (high), uncovered, 2-3 minutes or until lightly toasted, stirring once or twice. Sprinkle over pineapple layer. Microwave (high), uncovered, 6-7 minutes or until center is about set, rotating dish once or twice. Cool and cut into bars. Refrigerate, if desired.